Ousho-style Soy Sauce Yakisoba Noodles

Ousho-style Soy Sauce Yakisoba Noodles

I recreated this soy sauce yakisoba noodle dish from Ousho (a noodle shop chain).

Ingredients: 2 servings

Yakisoba noodles
2 packets
1 leave
Bean sprouts
1/3 packet
100 g
Wood ear mushrooms
As required
1 tablespoon
1 small piece
Chinese stock paste (or Chinese chicken stock powder)
1/2 to 1 teaspoon
Water or hot water
100 ml
Oyster sauce
1 teaspoon
Salt and pepper
As required
Soy sauce
1 tablespoon


1. Rehydrate the wood ear mushrooms. Dissolve the stock paste in water or hot water. It should be on the salty side.
2. Cut the carrot into thin batons and tear the cabbage leaves and mushrooms. Wash the bean sprouts.
3. Heat oil in a frying pan over high heat and add the ginger. Fry until aromatic.
4. Add the pork and fry until its colour has changed. Add the carrot, cabbage, bean sprouts and wood ear mushrooms. Fry to cook through.
5. Add the oyster sauce and stock paste dissolved in water or hot water. There's a lot of liquid in the pan but it'll cook away so don't worry.
6. After the soup comes to a boil, add the noodles and loosen. Season with salt and pepper.
7. Turn off the heat, pour soy sauce along the side of the pan. Stir gently and serve.

Story Behind this Recipe

I love the soy sauce yakisoba noodle at Ousho and wanted to recreate it at home. I think it's pretty close to the original.